A Muffin Break...

I buy a dozen bananas a week. We eat about ten of them.

I am always left with a few manky bananas by Tuesday, to be used in baking.

I sense that this, in light of the devastation that Queensland banana plantations have suffered, is not a state that we will have the luxury of enjoying over the next long while.

But, in between times, I give you my recipe for some very delicious Banana and Choc Chip Muffins. (I would love to credit someone somewhere with the recipe. I have no idea. I have vague recollection of someone in my Darwin Mummies Group making these? Perhaps?

These muffins are affectionately known by my children as Manky Muffs. Sorry. That is so inappropriate, I know. But it makes me giggle.

Banana and Choc Chip Muffins

 

245g plain flour
100g caster sugar
50g light brown sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
65g chocolate bits
2 large eggs, lightly beaten
115g butter, melted and cooled
2 manky very ripe large bananas (approximately 45g?) mashed well
1 teaspoon pure vanilla extract

• Preheat oven to 180`c
• Grease a 12 cup muffin pan. I use muffin paper cases too - to make the muffins lunchbox proof.
• In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and chocolate.
• In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
• Lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky.
• Spoon the batter into the prepared muffin cases.
• Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
• Place on a wire rack to cool for five minutes and then remove muffins from pan.

 These freeze well for lunchboxes. But they are better eaten warm from the oven...of course.

 Enjoy...